Frizzled Ham and Fig Salad

"This is a nice change of pace for a small dinner salad." —Julie DeMatteo, Clementon, New Jersey

Ingredients

Cooking spray

5 ounces ham, cut into 1-inch strips

3 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 teaspoon Dijon mustard

1/8 teaspoon salt

8 cups mixed salad greens

1 cup chopped dried Calimyrna figs (about 6)

1 tablespoon slivered almonds, toasted

1/4 cup (1 ounce) shaved reduced-fat cheddar cheese

Nutritional Information

Calories 143

Caloriesfromfat 37%

Fat 5.8g

Satfat 1.5g

Monofat 2.9g

Polyfat 0.6g

Protein 5.1g

Carbohydrate 20.5g

Fiber 3.7g

Cholesterol 10mg

Iron 1.4mg

Sodium 264mg

Calcium 98mg

Calories 143

Caloriesfromfat 37%

Fat 5.8g

Satfat 1.5g

Monofat 2.9g

Polyfat 0.6g

Protein 5.1g

Carbohydrate 20.5g

Fiber 3.7g

Cholesterol 10mg

Iron 1.4mg

Sodium 264mg

Calcium 98mg

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham to pan; cook 2 minutes or until lightly browned. Remove from heat; set aside.

Step 2

Combine vinegar, oil, honey, mustard, and salt in a large bowl; stir with a whisk. Add ham, greens, figs, and almonds to bowl; toss well. Arrange 1 cup salad on each of 8 plates; top each serving with about 1 1/2 teaspoons cheese.